Zucchini Fritters With Smoked Tomato Sauce Recipe | Sur La Table (2024)

FAQs

Why are my vegetable fritters soggy? ›

Why Are My Vegetable Fritters Soggy? The most common reason that fritters get soggy is due to cooking them in oil that isn't hot enough. So first make sure that you use just enough oil to cover the surface of your skillet.

If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together. If you have a non-stick frying pan, opt for that as well.

What Do You Eat With Zucchini Fritters? You can serve zucchini fritters at breakfast instead of hash browns, or enjoy as a light lunch or dinner alongside fresh green salad, cornbread, grilled vegetables, or pasta salad. Or roll them up in a wrap with some chopped tomatoes and cucumber, and dip in the yogurt sauce.

They will last 2 days at room temperature, 1 week in the fridge, and 2-3 months in the freezer. If you freeze them, thaw them by leaving them at room temperature for a few hours until they're soft.

Yes, you should always salt your zucchini before frying — especially if you're aiming to achieve a crispy texture. Salting your zucchini helps remove the excess moisture stuck in the zucchini that would otherwise make frying a challenge.

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

So we use both to get the best of both worlds; Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy! Green onion and coriander – for a hit of freshness.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Consuming fritters or any fried food in moderation is generally acceptable as part of a balanced diet. However, it's important to be mindful of the overall nutritional content of your diet and the potential health implications of consuming fried foods regularly.

Why are my fritters falling apart? ›

This happens when there is not enough binder in the mix. I like to use Panko bread crumbs, 2 eggs, and cheese as binders. Fritters can also fall apart if they're stuck to the pan. Make sure to use enough oil, preheat the pan, don't flip too soon or too much, or you can use a non-stick cooking pan.

Let it sizzle! Your pan needs to be properly heated up before cooking. If the fritter doesn't sizzle when it hits the pan, you know it's not ready! Don't overcrowd the pan, as this causes the temperature of the pan to drop, resulting in limp, under-cooked fritters.

The batter for fritters can be made up to day in advance and stored in the fridge. Finished fritters freeze well. I like to reheat them for about five minutes in the toaster oven, but you could also thaw them for about an hour on the counter and quickly reheat in a pan.

Fritters work equally well for dinner with a great side salad, some chicken soup or baked fish. Flavors make the pairing. I love cool yogurt dip with Indian flavored fritters. Corn chowder and sauteed spinach with sweet crab fritters.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough. A hot skillet with hot oil is how you keep potato pancakes crispy.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.